Trim the carrots and cut into narrow, short sticks. Remove the husks from the corn and with a large knife, cut the raw kernels from the cob. Hold the sage leaves together in a clump and finely slice crosswise to get a measure of 1/4 cup, packed. Combine the carrots, corn, sage, bell pepper and chili flakes in a bowl. For the dressing, combine the oil, vinegar, sugar, thyme, rosemary and pepper in a jar. Shake well. Toss the beans with 2 Tbsp dressing. Toss the remaining dressing with the carrot salad. Spoon the carrot salad into the center of the dinner plates with the bean salad alongside. Trim each plate with a few green or sage leaves. Nutritional Information per serving: 360 calories, 15g fat, 164mg sodium, 52g carbohydrates, no cholesterol